Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by rik
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I am looking for a spice rub with ground coffee in it. A friend of mine talked about it and I thought I give it a wack since my wife and I enjoy coffee so much. Does anybody have some good tried and true ones I could try?
Thanks
Yeah the dig therm can take a little geting used to. In the future I plan on using my remote therm to montitor the inside temp better. The littel tex is perfect for me and the wife, I still have my Char if I need bigger and want to go traditional. I have to say I did enjoy having it run w/o me...
Debi,
Not sure about the pucks but the pellets seem to be pressed together w/o glue or anything. I guess glue would leave a after taste or something.
My twice smoked pulled pork came out great, my in-laws loved it so much I had to hide the left overs or they would have taken them home with them.
Thank-you and I have the twice smoked pork going right now. I am using Pecan pellets for the smoke. I have my in-laws coming over to be my guinea pigs for dinner. I did some chicken in it last week and they came out great. It is nice to be able to smoke and get my house work done at the same...
All,
This past weekend I just got a new grill/smoker. I got myself a Treager Lil-Tex with a modified digital thermostat (didn't like the smoke/med/high on the orig, needed better control of temp). It a wood pellet style with a auger motor to feed the pellets into the burn chamber. It is "fire...
It camer out really well. I posted some pictures in the turkey portion of the forum. I was out bird hunting today and got a couple of pheasants. I plan on smoking them in the near future also.
What are some of the methods to thin down to "thin blue smoke"? I am new to the world of smoking am trying to learn the art of smoke/fire control. Any tips to offer?
Sadly being a true son of the highlands that I am, I burn if I stand in front of a open refrigerator for too long! Sadly my legs and the belly of a trout share the same colour and get the same amount of sun!
When I took it off the grill the internal was at 160. I wrapped it in tin foil and let it rest for 30 minutes at it ended up at 175 internal.
Since the weather was 'frightfull" I moved the smoker under my deck to get out of the wind.
My next smoking project is going to be either smoked pheasant...
After deep frying turkey for several years I wanted to try smoking a turkey. I had several bags of apple and cherry wood and I bought some lump charcoal (I used it to keep the temp up on several occasions). I brined it in a brine my wife and I bought from the William's & Sanoma store. Being new...
Wow that sounds good. Right now I have a turkey in the smoker. I used a William's & Sanoma brine my wife bought and it has apples in it. I'm looking forward to seeing how my first turkey comes out!
Yes we do. I hunt with several friends in the Spanish Peaks Wilderness area. We have been hunting there for several years now and this is the second elk we have pulled out of there. Do you hunt the NW part of the state?